Description
Hearty Crock Pot Chicken Pot Pie brings comfort straight from grandma’s kitchen, melding tender chicken, creamy sauce, and flaky crust in one soul-warming dish. Slow-cooked perfection delivers a home-style meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 1.5 pounds boneless, skinless chicken breasts
- 3 cups chicken broth
Vegetables:
- 3 medium carrots
- 3 medium potatoes
- 1 medium onion
- 2 celery stalks
- 1.5 cups frozen peas
- 1 cup frozen corn
- 3 garlic cloves
Sauce and Seasoning Ingredients:
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon paprika
- 3 tablespoons all-purpose flour
- Salt
- Black pepper
Topping:
- 1 can refrigerated biscuits
OR
- 1 sheet puff pastry
Optional Garnishes:
- Fresh parsley
- Black pepper
Instructions
- Layer cubed chicken, mixed vegetables, aromatic onion, minced garlic, fragrant thyme, chopped parsley, salt, and pepper into the crock pot.
- Pour chicken broth, cream of chicken soup, and rich heavy cream over the ingredients, thoroughly blending all components until evenly distributed.
- Secure the crock pot lid and slow cook at low temperature (195°F) for 6-7 hours or high temperature (215°F) for 3-4 hours, ensuring chicken becomes fully cooked and vegetables reach tender consistency.
- Approximately 30 minutes prior to serving, prepare refrigerated biscuits following package directions, baking until golden and fluffy.
- Gently stir the crock pot contents, taste and adjust seasoning with additional salt and pepper as needed for optimal flavor profile.
- Transfer the creamy chicken mixture into serving bowls, placing warm biscuits either atop or alongside the dish.
- Optional: Sprinkle freshly chopped parsley as a vibrant garnish to enhance visual appeal and add a hint of fresh herbaceous flavor.
Notes
- Choose boneless, skinless chicken breasts for leaner protein and easier preparation.
- Customize vegetable mix by adding seasonal or favorite vegetables like carrots, peas, or corn.
- Swap heavy cream with Greek yogurt or milk for a lighter, lower-fat version of the dish.
- Use gluten-free cream of chicken soup and biscuits to make the recipe celiac-friendly.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg